Research Article Open Access

Chemical Investigation for Antioxidant Property of Natural Extracts of Cinnamon, Black Pepper and Turmeric Using Singlet Oxygen

Abstract

Cinnamon, black pepper and turmeric are known for their antioxidant properties. In the present work, an attempt has been made to carry out a comparative study for their antioxidant property using photo-oxidation of thiourea by singlet oxygen as a probe. Thiourea was used as a substrate after recrystallization and sensitizer rose Bengal was used for generation of singlet oxygen. The effects of concentration and solvent on dye-sensitized photooxidation of thiourea has been investigated in presence of these extracts. The produced sulphur was considered as a measure of the extent of oxidative reaction. It was concluded that cinnamon extract was more effective as an antioxidant than black pepper and turmeric.

Dipti Soni, Surbhi Benjamin, Rakshit Ameta and Suresh C Ameta

To read the full article Download Full Article | Visit Full Article